Crispy Parmesan Zucchini Potato Muffins
Ingredients:
2 medium zucchinis, grated
2 medium potatoes, peeled and grated
1 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
2 large eggs
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil (for greasing)
Directions:
Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or use paper liners.
In a large mixing bowl, combine the grated zucchini and potato. Using a clean kitchen towel or cheesecloth, squeeze out the excess moisture from the vegetables.
Add the flour, grated Parmesan, breadcrumbs, garlic powder, onion powder, oregano, salt, and pepper to the bowl. Stir to combine.
In a separate bowl, whisk together the eggs and milk. Add the wet mixture to the dry ingredients and stir until everything is well combined.
Spoon the mixture evenly into the muffin tin, filling each cup about 3/4 full.
Bake for 25-30 minutes or until the muffins are golden brown and crispy on the edges.
Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 150 kcal | Servings: 12 muffins
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Enjoy.